“Eating is an agricultural act, a political act.” So says Wendell Berry, poet, farmer, and ecological activist. How much do we think about the food we eat and where it comes from?

• Who grows our food?
• What does it take for our meals to make it to our plates?
• How do we prepare and share it?
• What and how might we eat in the future?

Farm to Fork offers a hands-on, interdisciplinary approach to exploring what's on our plates, in our grocery stores, and in our farm fields.

Over the course of twelve days you will:

• Follow and document the path of our meals from producer to plate
• Work alongside and interview local farmers, gardeners, and fishermen
• Study the political, ecological, and cultural significance of different "food systems" and dig deeper into what the future of food might look like
• Explore food culture, while collaborating to create, investigate, and enjoy group meals
  
• Read and discuss food-related literature and other written works including science, ethnography, and history
  
• Create original written and visual work researching and celebrating food
  
• Challenge yourself, both intellectually and personally, through hands-on group experiences, study, and reflection
  

This program begins from College of the Atlantic's oceanfront Bar Harbor campus and includes numerous field trips to local farms (including COA's own Beech Hill Farm), gardens, markets, and fishing grounds. Be ready to learn and explore with your hands, mind, and taste buds.